Even though it was a stifling hot day, I decided to rely on my oven for our Sunday evening meal.
I was anxious to try another “Food Network” recipe that not only sounded deliciously simple but had also received rave reviews from many who had tried it and took the time to share their favorable critiques on the website.
I am a huge chicken and dumpling fan, so this Chicken Pot Pie recipe, rich with meat and its pastry-like crust was definitely right up my alley.
The recipe called for cooked chicken but I had a bag of chicken breasts so that is what I started with, simply microwaving thawed ones for the correct amount of time until they were cooked through and still incredibly juicy.
Other easy options would be a store-bought rotisserie chicken already prepared; or simply simmering a whole chicken in advance until tender and then removing from the bones.
Anyway, the chicken breasts worked nicely and were cooked in no time at all. Once they had cooled a bit I sliced into nice smaller pieces that measured three cups and layered them in the bottom of the greased casserole dish.
As for the cream soup and broth, instead of heating in a kettle as suggested, I used the same dish I had cooked my chicken in and heated the liquids to the boiling stage in the microwave.
While that was heating, I took my smaller bowl and measured the one cup flour and pepper and mixed it together dropping in the melted butter and the buttermilk.
The end result was a thicker mixture than I expected. I poured the hot soup over the chicken and dolloped on the topping spreading it out as as best as I could without stirring it in.
As the casserole baked the topping evened out nicely, turning a crusty golden brown as the chicken and broth bubbled underneath.
At this point, I will point out two things I did differently because I knew it wouldn’t alter the end result.
First of all, I didn’t have self-rising flour, so I turned to my handy recipe substitutes page which said I could add a teaspoon baking powder and a half a teaspoon salt to my one cup of flour for the same result.
Secondly, I thought what is Chicken Pot Pie without vegetables, so I added about a cup of frozen peas from a package of the steamed microwaveable variety you can buy. The peas were a really nice touch, so I would add them or some other type vegetable again the next time.
The casserole ends up serving six, so this would be an appropriate dish to serve guests when entertaining small groups.
I paired the casserole with fresh garden cucumbers and tomatoes tossed together with ranch dressing and the combination was ideal.
I would also recommend that you not add any extra salt to the recipe. The broth mixed with the soup provides plenty of that and I might also suggest that you are watching your intake you might want to use low sodium versions of one or the other when preparing this dish.
Anyway, the recipe is a keeper and I will be turning to it again.
Until next time, from my kitchen to yours happy cooking.
Chicken Pot Pie 3 cups cooked chicken
2 cups chicken broth
1 10-ounce can cream of chicken soup
1 cup self rising flour
½ tsp. pepper
½ cup (1 stick) butter, melted
1 cup buttermilk, well shaken
Preheat oven to 425 degrees. Place the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate bowl, mix the flour with the pepperl. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top. Do not stir. Bake about 45 minutes or until the crust is brown and the filling beneath is hot and bubbly.